mughlai lamb

lamb, Cubed, 1000 grams
Onions, raw, 3 medium (2-1/2" dia)
Chili powder, 1 tsp
Turmeric, ground, 1 tsp
garam masala powder, 1.5 tbsp
Coriander powder, 2 serving
Ginger powder, 2 tbsp
Ginger garlic paste, 1 tbsp
yoghurt, 250 gram(s)
Pureed Tomatoes, .5 cup
Sunflower Oil, 2 tbsp
Salt, 1 tsp (remove)
dried mint leaves, 1 tsp
Cinnamon, ground, 1 tsp
Cloves, ground, .5 tsp
*Fennel seed, 2 tsp
Cardamom, ground, 2 tsp
Pepper, black, 1 dash

Take oil haf tblsp in a cooker.Add zeera seeds,fennel powder 1 tsp ,ginger garlic paste 1 tsp,salt 1 tsp or as required ,coriander powder 1 tsp,tumeric powder half tsp,chili powder half tsp,garam masala powder 1 tsp and the lamb cubes 1 kg.pour in 1 cup water and wait for 1 whistle then simmer the flame and cook for 20 mins .Donot open cooker till it cools down.

Meanwhile chop onions.Take a casserole and add remaining oil,add onion,add zeera 1 tsp,add cardamom 4 ,add cinnamon 1inch stick,and saute till golden brown.Once done take a blender and add 2 cups yoghurt,tomato puree,add feenel seeds powder,add black pepper 1/2 tsp,add ginger powder 1 tsp,add sauteed onions and blend into a fine puree.Add this puree to the same casserole in which u were sauteing the onions previously and put on low flame.Add ginger garlic paste 1 tsp,red chilli powder,coriander powder 1 tsp,garam masala powder 1 tsp and saute well.pour in the lamb now from the cooker and add 1 and half cup of water.add dried mint leaves and coriander leaves chopped and simmer and cook for 30 mins.serve hot.

Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user DRASADAF.